Abstract:
Raw camel milk production and marketing chain in Kenya was investigated for microbial infections and implications. Milk samples were taken using simple random sampling method in a clustered sampling plan. There were three cluster levels, the production, and processing and market levels. Analysis of samples in the laboratory for enumeration and characterization was by standard methods as described in the methodology. Data analysis was done by Pearson correlation coefficient and chi-square. At production level, 66% of the 107 samples taken had bacterial load ranging from 103-105 colony forming units per ml (cfu/ml). Over 90% of the samples from the processing and market levels ranged from 106-108 cfu/ml. The total viable counts were higher (P < 0.05) than coliform counts at production level. There were more spores at production than at market level. All the isolated organisms did not survive temperatures above 550 C. Salmonella enterica was prevalent at production and processing level. There was no S.enterica isolation at market level. Gram-negative rods (GNR) occurred at every level of the camel milk chain with an incidence of 54% of the 254 samples taken. Gram-positive cocci (42% incidence) were highest at production level. From the study, the microbial load in raw camel milk chain increased from production to the market. GNR were the majority and included the general Escherichia, Enterobacter and Pseudomonas. S.enterica contamination of raw camel milk chain exists at production and collection level and not at the market level. The S enterica serovars involved were S. enterica Typhi and S. enterica Paratyphi C. Since camels, pastoralists and camel milk handlers may act as carriers of S. enterica in the causation web, it is recommented that another study be done to determine host specificity for the serovars identified.
